Coffee #1

Roaster: Seven Seeds, Melbourne, Australia

Station: Kefyalew Deressa Tulu
Origin: Ethiopia, Gera
Process: Washed
Varietal: 74110, 74165, Landrace
Roast Date: 26/09/22
Flavour Notes: Cherry Blossom, Orange, Marshmallow
Price Per Serving: £10

Seven Seeds are one of the most respected roasters in Australia, with their coffee found in many top cafes across Melbourne. 

This coffee is from Kefyalew Tulu’s mill, which is based in the Gera region, very close to the world famous Nano Challa mill. This year marks the first time Kefyalew has exported coffee. Seven Seeds are one of only three roasters internationally to purchase this lot.

Coffee #2

Roaster: Onyx, Arkansas, USA

Farm: Tio Conejo
Origin: Colombia, Caldas
Process: Red Honey
Varietal: Gesha
Roast Date: 12/08/21
Flavour Notes: Papaya, Berries, Wildflowers
Price Per Serving: £10

This is a lovely Gesha from Colombia. The coffee is grown at extremely high altitude (2000masl) This high elevation contributes to the slow maturation of the coffee cherry, which in turn means more complex sugars are developed = a more complex coffee!The process this coffee has undergone is Red Honey. In the case you are unsure what "Red Honey" means.. Honey process coffees are often colour graded, referring to the  different levels of mucilage that is left on the coffee seed after pulping. A White Honey refers to coffee seeds that have barely any mucilage left (this will give clarity and flavours akin to a washed coffee).A Black Honey is the opposite, where most of the mucilage is left on the seed. sugars from the fruit ferment and impart a winey flavour and heavier texture to the cup (more like a natural).A Red Honey like this coffee sits somewhere in the middle, with a fair amount of mucilage left on the seeds, when the coffee is drying in the sun, it it known to turn a rusty red colour.

Coffee #3

Roaster: Proud Mary, Melbourne, Australia

Farm: Finca Licho
Origin: Costa Rica, West Valley
Process: Natural 
Varietal: Villa Sarchi
Roast Date: 22/02/22
Flavour Notes: Tropical Fruits, White Wine, Boozy
Price Per Serving: £12

This coffee is from arguably the top roastery in the business….Proud Mary, Melbourne, Australia. Mat was lucky enough to have a tour of the roastery a few weeks back when he was visiting home and picked up a few bags of this awesome coffee.The coffee… “Hot Date” is a Natural process Costa Rican from Finca Licho.
Natural coffees from Costa Rica are famous for their super funky and fermenty characteristics. This coffee is much cleaner than you would usually expect with tonnes of sweet tropical fruit notes.

Coffee #4

Roaster: Five Senses, Rockingham, Australia

Farm: Rafael Vinhal
Origin: Brazil, Minas Gerais
Process: Double Ferment Washed
Varietal: Catuai 144
Roast Date: 20/09/22
Flavour Notes: Coconut, Banana, Pineapple
Price Per Serving: £12

Located in the northwest of Minas Gerais State, the Cerrado Mineiro region in Brazil is a world-renowned coffee producing region. Established in 1988, passion runs through the veins of the Vinhal farm with the production of truly outstanding coffees.This coffee is one of the most profound and interesting coffees I have had recently with distinct flavours of Pineapple, coconut and banana.

Coffee #5

Roaster: Rose Coffee Roasters, Zurich, Switzerland

Farm: Janson Family Estates - Los Alpes
Origin: Panama, Volcan
Process: Anaerobic Natural 
Varietal: Geisha
Roast Date: 06/05/22
Flavour Notes: Fruity, Floral, Complex 
Price Per Serving: £13

Roasted by the current World Brewers Cup champ, friend of Rosslyn and just a lovely bloke, Matt Winton. We were lucky enough to welcome Matt to London Wall earlier in the year where we held an event where he brewed his winning coffee and shared it with some lucky people. Since winning the WBrC Matt has now gone onto opening a roastery called “Rose” which he opened in Zurich, Switzerland with Frederic Brunner only a few weeks ago! This coffee is an Anaerobic Natural Gesha from Panama. For those who may not know, Gesha is a variety of coffee.. just as Pink Lady or Granny Smith are varieties of Apples, there are many varieties of coffee. The Gesha varietal is famous for it’s unique floral qualities (a lot of jasmine/bergamot vibes) and when produced well, they are some of the best coffees you can buy.Expect an amazingly clean yet funky and fruity coffee with tonnes of complexity.


Coffee #6

Roaster: A Matter of Concrete, Rotterdam, Netherlands

Farm: Adeel Hamid
Origin: Yemen
Process: Natural 
Varietal: Yemenia
Roast Date: 28/08/22
Flavour Notes: Fig, Peach, Blackberry
Price Per Serving: £11

A Matter of Concrete purchased this coffee in collaboration with Saints of Mokha, Leicester. Meaning they purchased the green coffee together and then roasted it separately under their own brand.

So what makes this coffee varietal so special??
Within the species of arabica, there exist dozens of varieties which fall under several groups termed mother populations.
The four known Mother Populations in Coffea arabica are: Ethiopian accessions, Typica Bourbon, SL-34, and SL-17.
On August 14th 2020, Qima Coffee announced the discovery of an entirely new mother population that was previously unknown to the coffee world. This mother population was called Yemenia.In this coffee you can expect delicate, sweet coffee with flavours of fig and cinnamon with a vibrant acidity.

Coffee #7

Roaster: The Barn, Berlin, Germany

Farm: Chania Estate
Origin: Kenya, Thika Plateau
Process: Natural 
Varietal: French Mission
Roast Date: 05/10/21
Flavour Notes: Dark Berries, Maple Syrup, Rich
Price Per Serving: £6

We had this coffee a couple of years ago and thought it was one of the most exciting coffees that had been on bar at Rosslyn. Unfortunately, due to unusual rain patterns and a locust plague, The Barn were not able to offer this coffee last year but I’m happy to announce that we finally have our hands on it again!Kenya’s washed coffees are well known for their juicy blackcurrant characteristics and bright acidity. Most speciality coffee roasters will have had a washed Kenya on their menu at some point in time.Natural Kenyans, on the other hand are very rare. Natural coffees need long periods of dry weather after harvest. With the uncertainty of rain patterns this makes it is a big risk to produce naturally processed coffee in Kenya. 
Against all the odds, Boyce and his team at Chania Estate have produced a beautiful coffee that is amazingly rich and tastes of dark fruits and maple syrup.